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Baked eggs three ways
Fruit and vegetables
9
cherry tomatoes
, halved
1 small
garlic
clove, thinly sliced
5
basil
leaves, torn, plus a few extra to serve if you like
chopped
parsley
or chives, to serve (optional)
small handful chopped
kale
, stalks discarded
½
lemon
Tins, packets and jars
5 pitted
olives
, sliced
1 tsp small
capers
, rinsed
2 tbsp stock, made with a pinch of vegetable or
chicken stock
cube
1 tsp grainy
mustard
Cooking ingredients
2 tsp good-quality
olive oil
1 tsp
balsamic vinegar
salt and freshly ground
black pepper
2 tsp good-quality
olive oil
Dairy, eggs and chilled
1 large free-range
egg
1 large free-range
egg
20g/¾oz
gruyère
cheese, coarsely grated
75g/3oz
crème fraîche
(half or whole fat)
1 large free-range
egg
Meat, fish and poultry
50g/2oz hot-
smoked mackerel
, peppered works well
Other
crusty bread or warm
ciabatta
, to serve (optional)
1 thick slice of bread from a small loaf (such as
ciabatta
) – about 40g/1½oz
2 slices cured ham, such as like
prosciutto
or Parma ham
wholemeal toast or
rye bread
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